Ficken and Feta Tabbouleh

This is a nice dish for a warm spring evening, exactly like the one last week when I served this for dinner. I was lucky to have tomatoes, cucumbers, mint and green onions from the farmers market to use in this recipe which made it even better. I served it with a side of toasted pita bread.

Ficken and Feta Tabbouleh (modified from April 2009 Cooking Light)

3/4 cup uncooked bulgur

1 cup boiling broth

1 pkg (4 patties) naked quorn patties

lemon pepper seasoning

1 clove garlic, minced

2 tomatoes, chopped

1 cucumber, chopped

3/4 cup chopped fresh parsely

1/2 cup feta cheese crumbled

1/3 cup finely chopped green onions

1/4 cup chopped fresh mint

2 TBS lemon juice

1 TBS extra-virgin olive oil

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp black pepper

1. Place bulgar in a medium bowl. Cover with 1 cup boiling broth and let stand 15 minutes until liquid is absorbed.

2. Heat small amount of oil in a skillet over med-high heat. Add 1/2 tsp of lemon-pepper seasoning and garlic. Add quorn patties and cook until brown on both sides. Cut into cubes.

3. Combine ficken and remaining ingredients in a large bowl. Add bulgur to ficken mixture. Toss gently to combine.